- 1 1/4 pounds skinless chicken thigh meat, cut into 20 one-ounce segments
- 1 1/4 pounds lean skirt steak, fat removed, cut into 10 two-ounce segments
- 20 large shrimp
- 1 onion, chopped
- 1/4 red bell pepper, chopped
- 1/4 yellow bell pepper, chopped
- 1/4 green bell pepper, chopped
- 3 sweet chilies, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro leaves
- 1 tablespoon vegetable oil
- 1 green pepper
- 1 red onion
- 1 medium papaya (optional)
Place chicken pieces, steak pieces, and shrimp in a shallow dish. Place all sofrito ingredients in an electric blender. Blend into a coarse puree. Pour entire contents of blender over chicken, steak, and shrimp. Cover and marinate 24 hours in the refrigerator.
When ready to grill skewers, slice green pepper into 20 strips, cut red onion into 20 wedges, and peel papaya and cut into 20 cubes. To assemble skewers, place 2 pieces of chicken, 1 piece of steak, 2 shrimp, 2 strips of green pepper, 2 wedges of red onion, and 2 cubes of papaya on each skewer, alternating for color and variety. Discard any remaining sofrito. Place the skewers on a hot grill and cook thoroughly, turning to heat evenly, for approximately 15 minutes until chicken and beef are cooked through. (If desired, you may instead broil skewers using the oven broiler.) Serve immediately.
Yield: 10 skewers. Serving size: 1 skewer.
Nutrition Facts Per Serving:
Calories: 222, Carbohydrates: 8 g, Protein: 26 g, Fat: 9 g, Saturated Fat: 3 g, Sodium: 115 mg, Fiber: 2 g
Exchanges per serving: 3 lean meat, 2 non-starchy vegetable. Carbohydrate choices: 1/2.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.